My youngest daughter went through a phase last month. She wanted to make different kinds of nut butters. She had bought some in the past from Whole Foods but wanted to make her own. I wasn't even sure what they were until we had 3 jars of nut butters in the refrigerator - cashew, almond and pistachio. I found out that they can be used in place of peanut butter. So I tried each of them out on my breakfast english muffin for a little change. And who doesn't need a little change with their breakfast items? When we saw this recipe from Kevin & Amanda's we were very excited as we already knew all we needed to about making pistachio nut butter. This has to be made first and then is added to the rest of the ingredients. We thought these were delicious and if you are a pistachio lover like we are I know you will love them too! Ingredients:
2 cups (10 oz) shelled salted pistachios
1 stick unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
1-3/4 cup flour
1 bag dark chocolate chips (12 oz)
1/2 tsp sea salt (if desired)
Directions:
Place 2 cups shelled salted pistachios into the bowl of a food processor. Process for 10 minutes until smooth and creamy. Preheat oven to 350 degrees. Line an 8 x 8 baking dish with foil, then coat generously with PAM.
With a stand mixer, mix pistachio butter, softened butter and both sugars on medium for 5 minutes until light and fluffy. If your pistachios are unsalted add 1/2 tsp salt.
Add flour and mix on low speed until blended.
Stir in dark chocolate chips.
Drop into prepared pan. Spread out with spatula or fingers.
Bake at 350 for 20-25 minutes until top starts to brown. Let bars cool before cutting into bars. Sprinkle with sea salt if desired.
Enjoy!!
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